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savouro

σαβούρο

Savouro comes from the Venetian in saor, similar to escabeche. On Corfu, it's a way of preserving small fried fish such as red mullet, in onions, garlic, Zante currents, rosemary, pepper, olive oil wine and balsamic vinegar.

Text © Dana Facaros

Image by Pelekas